TLE 7 1st Quarter Module 1: WHAT IS IT

TLE 7 1st Quarter Module 1: WHAT IS IT

Group A

Anemometer

Refractometer

Kitchen Knives

Group B

Descaler/scaler

Weighing Scale

Chopping Board

Can Sealer

Pressure Cooker

Based from the activity that you have just answered, what can you say about the images/pictures?

What are these things mean to you?

You have encountered different tools, equipment, and utensils used in food (fish) processing.

In food (fish) processing, In food (fish) processing, the need to select tools, equipment and utensils to be used is a very important skill to learn.

This includes knowledge of the functions/uses, description, care and maintenance and ways of reporting defects as the case maybe. Each has also its specific purpose as to the kind of food processing method.  

Every equipment, tool and utensil that are purchased are accompanied with a manual containing specifications as to how they are used ,manipulated, cared for and stored to lengthen their serviceability.

Specifications include important safeguards or basic safety precautions to follow when in use, warning labels that reminds user to read and follow before using, dimensions and capacities it can carry like cookers and steamers, instructions on caring and its appropriate or correct usage.  

 Most importantly, knowing the parts, functions and procedures on the use of the standard devices need to be reviewed in order to ensure the food processor to use properly and appropriately thus  doing the work systematically and accurately.

Definition of Terms: 

• EQUIPMENT - are things which are used to provide specific service or function.

• TOOLS          - are implements used by hand when doing an activity or work.

• UTENSILS    - implements specially for use in the kitchen.

EQUIPMENT

Can Sealer

• It is an equipment used to seal tin cans with its first and second operation rolls .

• Made of heavy metal and operated manually 

Pressure Cooker

• It is an important canning equipment used to process fish packed in a hermitically sealed container at a high controlled temperature and pressure for a certain period of time. 

• Usually made of heavy duty metal and available in different capacities 

Smokehouse

• It is a device used in treating the fish or meat with smoke which can be a cold smokehouse – when the smoke is 2 meters away from the fish and the temperature of smoke is 32 ⁰C – 43 ⁰C or a hot smokehouse – if the fish is in close proximity to the source of smoke and a temperature of 66 ⁰C – 88 ⁰C is produced. 

• Comes in different types like cabinet, barrel or drum 

Freezer

• It is used for storing foods like fish and raw meat at or above freezing point (0 ⁰C and below) 

• Available as vertical or upright freezer 

Refrigerator

• It is used for storing foods like fruits and vegetables in a low temperature (4 ⁰C ) 

• Available in different sizes

TOOLS/INSTRUMENT/UTENSILS

MEASURING DEVICES

Weighing Scale

• This is used to weigh raw materials and other ingredients.  

• Has different capacities

  and

  sensitivities 

Measuring Spoons

• This is also used to measure small quantities of ingredients 

• With

  fractional

  measures such as 1 tbsp, ½ tbsp., 1 tsp, ½ tsp,

  ¼ tsp, and

  1/8 tsp 

Measuring Cups for Dry Ingredients

• These are used for measuring dry ingredients 

• With

  fractional

  measures

  like 1 cup, ½ cup, ¼ cup,

  1/8 cup 

Measuring Cup for Liquid Ingredients

• These are used for measuring liquid ingredients 

• Usually made of transparent glass or

  plastic with graduated cup fractions 1, ¾, 2/3,

  1/3, ¼, or

  1/8 cup 

Kitchen Thermometer

• It is used to measure the temperature of a sugar mixture and used during pasteurization of vinegar 

• Comes in round and rod shapes 

Salinometer

• It is used to measure the pH level and degree of salinity or brine strength of a solution 

• Usually made of glass and floats when soaked in a solution 

Anemometer

• It is used to determine the velocity of the wind in sun drying 

• Usually made of steel or plastic 

Refractometer

• It is used to measure the sugar content of sap and syrup. Distilled water is used in calibrating this instrument and one drop of sap/syrup is used for testing sugar content.  

• Looks like a telescope

  where measurement is seen by looking in the ocular lens 

Psychrometer

• It is used to measure the

  relative humidity of the air

  when sun drying 

Graduated Cylinder

• It is used in measuring the volume of liquid 

• Usually made of glass or plastic 

TOOLS/INSTRUMENT/UTENSILS

CUTTING AND PREPARING UTENSILS

Kitchen Knives

• For cutting or slicing fish or meat and other food items and for scaling fish 

• Comes in various sizes and kinds 

Filleting Knives

• Used for filleting fish 

• Comes in various sizes with pointed and curve appearance 

Kitchen Scissors

• Used for trimming fins of fish 

• Usually in various shapes and sizes 

Descaler/scaler

• Used for removing scales of fish 

• Usually with deep and pointed sharp edges 

Forceps

• Used for removing spines as in deboning of fish 

• Usually made of metal; has pointed or curved tip 

Tong

• Used for picking up or handling food 

• Usually made of steel or metal 

Chopping Board

• It is where fish or meat are cut; ingredients are sliced or minced 

• Usually made of

  wood or plastic 

Food (Fish) Processing tools, equipment, utensils and instruments has its corresponding uses/functions or purpose depending on the method of processing to be done. 

When selecting and using any equipment, tools and utensils, it is very important to read and understand the manufacturer’s specifications in order to properly or accurately use them and prevent any accident that may occur due to ignorance or lack of information with regards to their correct usage .

Being familiar with all information pertaining to food processing equipment, tools and utensils results to systematic, orderly and accurate accomplishment of tasks thus proper care and maintenance can also be done easily.

Before manipulating or using them, it is highly advised and recommended to do inspection or check up whether it is in good condition and functional. Whatever defects than can be seen/noticed must be repaired or if not reported to the teacher to avoid or prevent any accident in the process.